Food recipes
Star Biscuits
Star Biscuits Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow salt, table leavening agents, baking powder, double-acting, sod...
Star Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 425.
Line a baking sheet with parchment paper and set aside.
Whisk dry ingredients (except flour for dusting) in a large bowl.
Scatter the butter pieces over the dry ingredients.
Work in by rubbing fingers with the butter and the flour as if snapping thumb and fingers together until no pieces remain larger than a pea.
Make a well and add 3/4 cup of the milk.
Stir until just combined.
If needed, add the rest of the milk.
Dust a dry surface with some of the reserved flour.
Using floured hands, turn the dough onto the surface and gently fold over a few times until the dough is workable.
Press out into a 1/2 inch thick round.
Using a floured, star-shaped biscuit cutter, cut out as many biscuits as you can.
Place cut biscuits on the parchment-lined baking sheet.
Reshape the remaining dough into a round and repeat.
Shape the last of the remaining dough by hand.
Bake biscuits for 10-14 minutes until golden brown, rotating the pan once during cooking.
Cool slightly and serve.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 425.
Line a baking sheet with parchment paper and set aside.
Whisk dry ingredients (except flour for dusting) in a large bowl.
Scatter the butter pieces over the dry ingredients.
Work in by rubbing fingers with the butter and the flour as if snapping thumb and fingers together until no pieces remain larger than a pea.
Make a well and add 3/4 cup of the milk.
Stir until just combined.
If needed, add the rest of the milk.
Dust a dry surface with some of the reserved flour.
Using floured hands, turn the dough onto the surface and gently fold over a few times until the dough is workable.
Press out into a 1/2 inch thick round.
Using a floured, star-shaped biscuit cutter, cut out as many biscuits as you can.
Place cut biscuits on the parchment-lined baking sheet.
Reshape the remaining dough into a round and repeat.
Shape the last of the remaining dough by hand.
Bake biscuits for 10-14 minutes until golden brown, rotating the pan once during cooking.
Cool slightly and serve.